Beef Chili Cornbread Waffles (Printer-friendly)
Savory beef and bean chili paired with golden cornbread waffles in a delicious, comforting meal.
# What You Need:
→ Beef Chili
01 - 2 tablespoons olive oil
02 - 2 pounds ground beef
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 2 tablespoons chili powder
08 - 1 tablespoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon cayenne pepper
11 - 1/2 teaspoon ground black pepper
12 - 1 1/2 teaspoons salt
13 - 2 tablespoons tomato paste
14 - 1 can (28 ounces) crushed tomatoes
15 - 1 can (15 ounces) kidney beans, drained and rinsed
16 - 1 can (15 ounces) black beans, drained and rinsed
17 - 1 cup beef broth
18 - 1 teaspoon dried oregano
19 - 1 tablespoon brown sugar
→ Cornbread Waffles
20 - 1 cup all-purpose flour
21 - 1 cup cornmeal
22 - 1/4 cup granulated sugar
23 - 1 tablespoon baking powder
24 - 1/2 teaspoon baking soda
25 - 1/2 teaspoon salt
26 - 1 1/4 cups whole milk
27 - 2 large eggs
28 - 1/4 cup unsalted butter, melted and cooled
29 - 1/2 cup sour cream
→ Optional Toppings
30 - Shredded cheddar cheese
31 - Sliced green onions
32 - Fresh cilantro
33 - Sour cream
# How to Make It:
01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until browned throughout, approximately 6 to 8 minutes. Drain excess fat if desired.
02 - Add diced onion, minced garlic, and diced red and green bell peppers to the pot. Sauté, stirring frequently, until vegetables have softened and onions are translucent, about 5 minutes.
03 - Stir in chili powder, cumin, smoked paprika, cayenne pepper, black pepper, and salt. Cook for 1 minute, stirring constantly, until spices become fragrant and well incorporated.
04 - Add tomato paste to the pot and mix thoroughly with the beef and vegetable mixture. Continue cooking for an additional minute to deepen the flavor profile.
05 - Pour in crushed tomatoes, drained kidney beans, black beans, beef broth, dried oregano, and brown sugar. Stir well to combine all ingredients. Bring the mixture to a gentle simmer, then reduce heat to low.
06 - Cover the pot and let the chili simmer gently for 45 minutes, stirring occasionally to prevent sticking. Taste and adjust seasoning with additional salt or cayenne as needed before removing from heat.
07 - While chili simmers, preheat your waffle iron according to the manufacturer's instructions.
08 - In a large mixing bowl, whisk together all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and salt until thoroughly blended.
09 - In a separate bowl, whisk together whole milk, eggs, melted butter, and sour cream until smooth and fully combined.
10 - Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula just until combined—small lumps are acceptable. Do not overmix as this can result in tough waffles.
11 - Lightly grease the preheated waffle iron. Pour approximately 1/2 to 2/3 cup batter per waffle, depending on iron size. Cook according to manufacturer instructions until golden brown and crisp, typically 4 to 5 minutes per batch. Transfer cooked waffles to a wire rack or warm oven.
12 - Place one cornbread waffle on each serving plate. Ladle hot beef chili generously over the waffle. Garnish with shredded cheddar cheese, sliced green onions, fresh cilantro, and a dollop of sour cream if desired. Serve immediately.
# Expert Tips:
01 -
- The contrast between crispy buttery cornbread waffles and rich hearty chili hits every comfort button at once
- Its interactive and fun letting everyone customize their own waffle toppings at the table
- The chili develops incredible depth after simmering and tastes even better the next day
02 -
- The waffle batter thickens as it sits, so do not let it rest too long or you will need to thin it with a splash more milk
- Resist the urge to lift the waffle iron lid early, no matter how good it smells, or you will tear the waffles apart
03 -
- Sprinkle a little shredded cheese directly onto the waffle iron right before pouring batter for cheese stuffed crust edges
- Add a tablespoon of cornmeal to the chili during the last 10 minutes of simmering for subtle thickening